Recipe by chia
a quick but impressive first course that is company worthy.
Top Review by MzMombo
A quick, elegant dish with perfectly cooked salmon. The first time I made it as directed, except omitted dill (don't care for it), and added 1/4 cup water with the mushrooms to help them cook down. DH and I agreed it was the tastiest, easiest fish I've ever made! The second time, the grocery store was out of shiitake mushrooms, so I subbed portabellos. Flavor was acceptable, but they turned the sauce an unappetizing gray. So, stick to the shiitakes!
- 12 ounces salmon steaks, skinned boned, cut into 3/4 inch pieces
- 3 cups sliced shiitake mushrooms
- 3⁄4 cup sliced leek, white part only
- 2 tablespoons butter
- 2 cups chicken stock
- 1 1⁄2 teaspoons fresh dill or 1⁄2 teaspoon dried dill
- black pepper, to taste
- 2 cups half-and-half cream or 2 cups light cream
- 2 tablespoons cornstarch
- 2 tablespoons dry sherry
Directions See How It's Made
- cut the salmon into 3/4" pieces, set aside.
- in a large saucepan melt butter.
- add mushrooms and leeks, cook until tender 5-10 minutes.
- stir in chicken stock, dill, pepper to taste, bring to a boil.
- combine half& half with cornstarch, stir into mushroom mixture.
- lower heat to medium, cook until thickened and bubbly.
- add salmon, cook 4-5 minutes until salmon flakes easily.
- add dry sherry.
- garnish with extra dill, if desired.